--Shred chicken in a food processor and mix in seasonings. The amount of mustard and dill relish can be adjusted to taste.
Tastes great plain, on ezekiel bread or a whole wheat wrap (yummier if you throw in a chopped tomato).

Peaceful28

02-10-2009, 12:10 AM

Try baking it in parchment paper. These are 'baking sheets' that can be found in your grocery store...probably in the same aisle as the aluminum foil or baking supplies.

Preheat oven to 450 degrees.
For each chicken breast grab a 12" x 18" sheet of parchment paper.
Coat lightly with oil of choice....leaving a 2" border.
You can just about add anything to this. Maybe put some type of 'greens' in the center of the paper. Place the chicken on top.
Sprinkle with fresh chopped herbs.
A good combo is-- freshly chopped sage and rosemary.
Add a little chopped plum tomato, a pinch of sea salt and freshly ground black pepper.
Next, drizzle a little oil over the breast. Then fold and seal the edges of the parchment paper with narrow folds...into a "pocket".
Place the packet on a baking sheet and bake for 20 mins or until the packet it puffy and slightly browned.

To serve, transfer contents of packet onto plate and pour the juices over top.
It's nice because you can change the recipe everytime you use it. Trying different spices, herbs and vegetables.

Clean the chicken breast and add the light soy sauce.
Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!
40

Place boneless chicken breast in a shallow glass container breast side up.

Season with thyme, pepper, garlic, oil,lemon (juice and zest), salt and olive oil.
Distribute the seasonings evenly over the chicken breast by rubbing well.

Clean the grill well with a grill brush,once the grill is clean rub with an oiled paper towel.

Heat the grill on high for 5 minutes.

Place the chicken breast skin side down over the hot grill,reduce the heat to medium and grill for 5 minutes.Turn the chicken after the 5 minutes and grill another 5 minutes.
Reduce the heat to medium low and fish cooking the chicken for another 5 minutes.

Cook the chicken breast to an internal temperature of 165 degrees.

This chicken dish is excellent with grilled vegetables and roasted potatoes.

Peaceful28

02-10-2009, 12:15 AM

The most commonly found protein on a bodybuilder's plate is boneless, skinless chicken breast. With the highest protein and lowest fat per portion than any other part of the chicken, it's a great choice of lean protein. While there are plenty of recipes, marinades and cooking methods for preparing chicken, there are times when even chopping up vegetables is too time consuming. These quick flavoring suggestions are suitable for everyday eating and will only require a few things already on hand in most kitchen cabinets.

In a pan, brown the chicken breast which has been sprinkled with garlic powder in some evoo until nearly cooked through. You may need to do in stages. Set aside

Cook the rice per the instructions. While rice is cooking, saute the onions and peppers until soft. When soft, mix into the rice along with the packet of Sazon Goya and continue cooking the rice. When the rice is nearly done, add the olives and chicken and cook until rice and the chicken is fully cooked. This should be timed so it's only another 5 minutes or so.

Mix the bread mix, water, cream and eggs into stiff dough. Drop by spoonfuls into the simmering broth. Cover and simmer for fifteen minutes. Remove cover and continue cooking for five more minutes. Serve garnished with grated cheese.
Carbs Per Serving: about 11 each.

Split the garlic clove down the middle and remove the little sprout which extends from the center out to the stem and smash the clove with the broad side of a knife. In a salad bowel, combine the smashed garlic clove and the salt. Using the back of spoon, grind the garlic into the slat until the garlic is a smooth paste. Add the anchovies and continue the same until those are pulverized as well. Add the olive oil, vinegar, lime juice, and the mustard. Using a wire whisk, combine the ingredients until all are incorporated. Add the lettuce and the Parmesan cheese and toss well. Divide into 4 salad bowels and top with a sliced grilled chicken breast.

Spread half of the beans in a thin layer over the bottom of a large oven proof plate. Spread half of the chicken, half the remaining beans, half of the cheese, and half of the chilies evenly over the chips. Pile on the remaining chips and distribute the remaining ingredients on top of the chips. Bake in a 400 degree oven for twenty minutes or until the cheese has melted and begins to brown. Remove from the oven and spoon the sour cream on top.

Preheat the oven to 375 degrees. Combine the flour, corn flake crumbs, corn starch, season salt, black pepper, and parsley in a large Zip Lock bag and mix well by sealing the bag and shaking it. Dip the chicken breasts in the egg white mixture, one at a time, making sure they are completely coated. Open the Zip Lock bag and lay each coated breast inside on top of the coating mixture. Once the last breast is added, seal the bag and shake the breasts until well coated with the mixture, and set aside.

Spray a cookie sheet with non-stick cooking spray and divide one tablespoon of cooking oil into four little puddles on the pan. Using a finger, smear the oil around until each puddle is about the size of a chicken breast but not touching each other. Remove the chicken breasts from the bag after giving them another shake and place one on each oiled spot on the pan. Bake the chicken for fifteen minutes or until the bottom is crisp. Lift the chicken off the pan with a spatula onto a plate. Re-oil their respective spots on the pan with the remaining tablespoon of oil and return the breasts to the pan, uncooked side down. return the pan to the oven and bake for another fifteen to twenty minutes or until the breasts are crisp on both sides.

Each breast contains approximately:

Calories: 230
Protein: 35g
Carbohydrates: 15g
Fat: 5g (as consumed)

*The oil is only used to crisp the coating, although some of it soaks into the coating, the majority is left on the pan. Also, bear in mind that the finished product is not going to look or taste like your Aunt Kizzy’s southern fried chicken, but it should be crisp, juicy, and taste a whole lot better than a skinned breast.

Lay the tortillas out on your counter top and evenly distribute the chicken pieces in a line down the center of each tortilla. Add a quarter cup of beans, rice and two tablespoons of salsa. Sprinkle one once of cheese over the filling and roll the tortilla by first folding in the right and left sides and then rolling it up from the bottom away from you. Turn seam side down and lay them in a baking dish. Spoon the remaining salsa over each chimichanga and sprinkle with the remaining cheese. Bake in a 350 degree oven for about twenty minutes or until the cheese is melted and starts to brown. Remove from the oven and top with sour cream.

This recipe makes two servings each containing:

Calories: 480
Protein: 30g
Carbohydrates: 45g
Fat: 5g

Peaceful28

03-19-2009, 08:09 PM

LOW FAT GRILLED CHICKEN CEASER

Great additions! I am so happy you love cooking! :D That's so hot!

plasteredcat

03-21-2009, 10:26 PM

some good eats ... i wish i could afford a cook!

GatorPump

04-10-2009, 10:44 AM

Wow, all these recipes look great. I'm going to have to print out the whole page.

For my addition if you want a healthier meatloaf recipe, just substitute the ground beef with ground chicken. It's delicious and a lot moister.

Rub the rosemary, garlic, salt and pepper on the outside of the bird. Let sit for about an hour. Actually you can do this up to 24 hours in advance so the flavors take hold. Cover and place chicken in the refrigerator.

Sprinkle the bottom of the roasting pan with the chopped onions. Then place the chicken on top of the onions. Pour the balsamic vinegar and the wine over the chicken. Roast in the oven for approximately 2 hours (or 20 minutes per pound). Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

1. Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Yield: 4 servings

1. Preheat oven to 450 degrees Fahrenheit.
2. In a food processor or blender, combine soy sauce, peanut butter, oil, and lime juice. Blend until peanut butter is thoroughly mixed with the other ingredients and then pour onto a plate.
3. On another plate, mix the flour sesame seeds and pepper,
4. Coat each piece of chicken in the peanut butter mixture. Then coat the breasts in the flour mixture.
5. Place chicken onto a non-stick cookie sheet sprayed with canola oil. Then spray each breast with oil until covered.
6. Finally cook the chicken for 20 minutes, or until it is cooked through.

Serving suggestions: Place chicken on a mixture of brown rice (half cup) and Bush’s Pinto Beans (quarter of a cup).

NUTRITIONAL VALUE:

Calories: 310
Fat: 11.9 g
Protein: 38.8 g
Carbs: 8.4 g

Makes 4 Servings

Sensei

04-14-2009, 11:45 PM

Thai Chicken
This is a pretty simple recipe:
Grill 1 serving of Grilled Chicken to your liking, I just use some salt & pepper to season
While Grilling is seperate bowl Mix:
1-2 TBS Natty Peanut Butter
Dash of Garlic Powder
Dash of Crushed Red Pepper(dont have to include if u dont like the spice)
2-3 teaspoons of low sodium soy sauce
Packet of stevia (optional)
1-2 TBS of Water(water should be same amount of PB used)
Mix all ingredients together & microwave for 30-45 Seconds
Then spread on top of your cooked Chicken Breast

Rinse chicken and pat dry. Set aside. Heat oil and garlic in a large non-stick skillet over medium-high heat. Add chicken and brown. Remove chicken and set aside. Add onion and green pepper to skillet until tender. Drain fat and return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat for 30 minutes or until chicken is tender. Remove bay leaf before serving.

Mix fennel seeds, salt, pepper and red pepper flakes in a bowl. Sprinkle spice mixture over chicken and set aside.
Boil carrots for about 4 minutes and remove; dry on a paper towel and set aside.
Bring marsala to a low boil in a small saucepan over medium heat. Add mushrooms, shallots and garlic.

Season with more salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Coat grill with cooking spray and grill chicken for 4 to 6 minutes on each side or until cooked through.
Grill carrots for about 5 minutes, rotating until charred.

Return sauce to stove; bring to a simmer, remove from heat and whisk in yogurt. Divide carrots among 4 plates
and top each with chicken, sauce and a sprig of rosemary.

1. Peel yams and cut into small pieces. Bring to a boil on stovetop and let simmer 20 minutes or until soft. Mash with a hand mixer or hand masher and set aside.

2. Pre-heat oven to 350 degrees. Heat olive oil in frying pan. Add onion and sauté about 3 minutes. Add ground chicken and garlic. Once chicken is almost cooked through, add mushrooms, carrots, celery and sauté until the chicken is fully cooked. In a deep baking dish, layer the chicken mixture on the bottom, cover with a thin layer of mashed yams, then another layer of chicken and top with the remaining yams. Bake for about 20 minutes, then broil for 5 minutes. Let cool 5 to 10 minutes and serve.

Directions:
Grill chicken (5 minutes each side) or bake (30 minutes at 350 F.) & cut into bite-sized chunks. Mix all ingredients in a bowl. Slice into the pita & gently pull apart the opening. Fill the pocket with chicken mixture. Microwave for 45-60 seconds, or until warm. Top with a bit of sauce & some grated Parmesan cheese for a homemade hot pocket!

Directions:
In a large skillet over medium-high heat, brown chicken in the chili-sesame & olive or mac oil. Add vegetables & cook for another 3 minutes. Add the rice & seasoning salt & stir-fry over high heat for 3-4 minutes

Directions:
Lightly coat both sides of the tortilla with nonfat cooking spray. In a large skillet over medium-high heat, brown each side for about one minute. Remove tortilla from skillet & layer with BBQ sauce, cheese, onion & chicken. Place in microwave for 30-60 seconds or bake in the oven at 375 F for 5 minutes.

Directions:
Combine marinade ingredients in a large Ziploc bag. Add chicken & refrigerate for one hour. Grill over medium heat, with the bone down, until chicken is no longer pink inside & the juice runs clear. Serve with your choice of healthy side dish, such as steamed green beans & brown rice pilaf.

Directions:
Preheat oven to 450 F. Combine crushed Ritz crackers & seasoning in a Ziploc bag & shake well. Place diced chicken pieces in a bowl & throughly coat with the egg whites. Put chicken, a few pieces at a time, into the Ziploc bag & shake to coat evenly with cracker seasoning mixture. Place coated chicken in a single layer on a cookie sheet sprayed with nonstick cooking spray. Bake 7-9 minutes, or until chicken is no longer pink.

2. Cut the fennel bulb into sixths (or quarters if the bulbs are small). Place on a non-stick baking tray, lined with foil and drizzle over a little olive oil followed by an equal amount of balsamic vinegar. Roast for approximately 20 minutes until the fennel is tender and beginning to caramelise. When ready to serve remove from oven and drizzle with a tbsp of the vinaigrette.

3. In the meantime gently heat a pan of stock and add the thyme, rosemary, garlic and a pinch of salt. Add the seasoned chicken breasts and poach over a very gentle heat for approx 6 mins. Remove the chicken breasts and drain. Reserve some of the cooking liquor. Pat the chicken breasts dry and season.

4. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 - 6 minutes. Finally add a little butter and the thyme leaves to the chicken together with a ladleful of the reserved cooking liqueur. Baste the meat for the final minute of cooking to keep it tender. Remove from the heat, keep warm while resting.

5. Mix the haricot beans and the olives together. Pour the mustard vinaigrette over the haricot bean salad and toss to coat. In a separate bowl toss the spinach and basil with a drizzle of the vinaigrette.

6. Place a handful of the spinach on a plate, top with the fennel and beans. Slice each chicken breast in half horizontally and place on the top of the salad, spoon over a final drizzle of the vinaigrette and serve.

Start: Drain pineapple chunks and save 1⁄4 cup of the juice. Set pineapple chunks aside. Combine juice with cornstarch and curry powder in a small saucepan.

Cook: Bring curry mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer 3-4 minutes or until thickened and bubbly. Set aside. Dust chicken in flour, and coat a nonstick skillet with cooking spray. Add chicken to skillet and cook four minutes per side or until lightly browned.

Directions:
1. Place chicken in baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

2. Pre-heat oven to 325 degrees F

3. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Directions:
Preheat the oven to 400 degrees F. In a small bowl combine the breadcrumbs & salt. In another small bowl comine the water, cayenne pepper, black pepper, olive oil & lemon juice, & mix well. Spray a cookie sheet with the olive oil cooking spray. Dip the chicken breasts in the water mixture, then into the breacrumbs. Place on the cookie sheet. Spray the top of the chicken breasts with olive oil spray. Bake in the oven for 20 minutes. This meal goes well with a baked potato, brown rice or your favorite salad.

Put a chicken breast on the George Foreman for 10 minutes.
Make like 3/4 cup of brown rice
When the chicken is done, cut it up as small as you can. Mix the rice in, and mix salsa in with that.
Quick and YUMMY

Directions:
Preheat oven to 375 degrees. Place chicken in a foil-lined baking pan. In a measuring cup add all of the ingredients and pour mixture onto the chicken and bake for 20-25 minutes.

Side Note - The best type of chickens to buy are 'free range' chickens or "natural grain fed" chickens. Although a little pricier, these chickens are fed natural grains, and allowed to run free, unlike the 'conventional chicken' that are grown in cages and fed growth hormones.

Directions:
Combine all of the marinade ingredient in a blender until smooth. Place chicken in a glass baking dish and pour marinade on it and cover and store in refrigerator for at least 4 hours. Combine the bread crumbs, chives and parmesan in a shallow baking dish and coat the chicken with the mixture. Preheat oven to 425 degrees and place chicken on a non-stick pan and bake for 20 minutes on 350 degrees.

Side Note - Enjoy this crispy "fried chicken" with a side of home made sweet potato wedges and string beans!

Directions:
Beat 3 egg whites in a bowl and dip chicken in mixture. On a separate plate, pour some bread crumbs and evenly coat the chicken and place in a casserole dish that has been sprayed with butter flavored pam spray. Spoon spaghetti sauce over chicken and top with the parmesan cheese. Bake at 350 degrees for 30 minutes. If desired, top with low fat mozzarella cheese and bake for an additional 15 minutes.

Directions:
In a bowl, mix the olive oil, garlic, rosemary, thyme, oregano and lemon juice. Cut up chicken pieces into strips. Place the chicken pieces, olives and diced tomato in the mixture, cover and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes. Sprinkle with feta cheese.

Directions:
Drain tropical fruit, reserving juice; set aside. Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside. Mix orange juice and cornstarch in a small bowl; set aside. Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.

Add chicken and stir fry until no longer pink (approximately 1 minute). Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds. Add fruit salad, cover and cook 2 minutes. Add orange juice with cornstarch to the wok and stir until thickened. Serve on a platter over hot jasmine rice.

Directions:
Preheat oven to 375 degrees. Combine coconut milk, lime juice, rice wine vinegar, fish sauce, green onions, garlic, ginger, hot sauce, and cilantro in a small mixing bowl and mix well to combine. Season the chicken with salt and pepper. Place chicken in a large zip top plastic bag and pour 1/2 of marinade over chicken. Seal bag and let marinate for 30 minutes. Add remaining marinade to a medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency.

Place about 1/4 cup of glaze in a separate bowl and reserve. Remove chicken from marinade and brush with glaze. Place chicken, skin side down, on a baking sheet lined with foil and bake for 10 minutes. Turn chicken over and generously brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked. Once chicken has cooled enough to handle, place two breasts on each of 4 plates and drizzle with reserved glaze. Garnish with lime slices and green onions.

Biggie973

11-01-2009, 03:13 PM

Cuban Arroz Con Pollo

This recipe requires a crock pot which is a time saver because it cooks itself all day! If you prepare in the morning it cooks all day and all you have to do is serve over rice at dinnertime!

In a small bowl, combine the remaining ingredients, except peas, rice, and hot sauce. Pour over the chicken. Cover and cook on low for 7-9 hours, or on high for 3-4 hours. 1 hour before serving, add frozen peas. Serve over yellow or brown rice. Add hot sauce to taste

Directions:
Toss all ingredients in a large bowl. Spoon 2-3 tablespoons of liquid & 1-2 chunks of chicken into a 5x5-inch square foil. Fold foil from corner to corner to create a triangle, then fold securely along each side. Continue making packets until all the chicken & liquid is used. Turn a gas barbecue to high heat & place packets directly on the grill; you can also do this using a grill pan or oven. Flip packets after 6-7 minutes; each should take about 15 minutes to cook through. Packets are ready when they sizzle & juices bubble from the seams.

Directions:
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Coat the chicken with the mixture. Next, cover and marinade in the refrigerator for a minimum of 2 hours, but preferably overnight. Preheat grill to high and oil the grill rack. After removing the chicken, transfer the marinade to a medium skillet and put aside. Reduce the grill heat to medium and grill the chicken until it is no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly and serve with the sauce.

Ingredient Note:
Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for small cans in the Mexican section at your supermarket. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.

Directions:
Melt butter in a skillet. Add some fresh lemon juice with butter to give the chicken more of a more lemon taste.* Sprinkle lemon-pepper seasoning over chicken until desired taste is acquired. Yes, this is a taste test recipe. -- 2 carbs per serving.

Directions:
Heat oil in a skillet. Add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and sauté until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve. -- 1 carb per serving.

Directions:
Preheat oven to 350°F. Mix olive oil, onion, green pepper, chicken, pimientos, soups and broth into a large bowl. Place a small layer of the mixture on the bottom of the pan and add three lasagna noodles. Then continue layering the pan with the mixture, some shredded cheese and three noodles until finished. Spread the remaining cheese on top, cover pan with foil and bake for 30 minutes. Remove foil and continue baking until cheese is nicely browned. Add a side salad and some iced tea and enjoy. You’ll even have enough for the next day.

Directions:
Preheat your oven to 375 degrees F. Cut the potatoes in half & place in a baking dish sprayed with olive oil cooking spray. Add the carrots, & pour the broth over both. Place the chicken breasts on top. Sprinkle the chicken breasts with paprika. Add salt & pepper to taste. Cover & bake in the oven for 50 minutes. Add the string beans or asparagus & cook for 10 more minutes. Place in a serving dish.

lay out or toast ezekiel bread until its dry. crumble it into bread crumbs then season the bread crumbs with ms dash table blend

coat boneless skinless chicken breast with egg then mash it around in the seasoned bread crumbs. reridgerate the raw breaded chicken for 30 minutes.

fry the chicken in evtra virgin olive oil over medium low heat until done turning once through cooking.

joe d

02-09-2010, 01:48 PM

dice up raw chickin, apples, oranges, and cranberries and fry in evoo over medium high heat until done. start the apples a few minutes before you put the rest in.

R.I.P.

02-09-2010, 06:05 PM

just made this a couple nights ago. easy as shit. 3 chicken breasts fried in macadamia nut oil. coat with mrs. dash original and garlic salt. cooked til finished. goes great with green beans and sm. potatos.

amy13

03-16-2010, 08:32 PM

carbless keto fried chicken

depending on how much chicken you are planning on cooking - make up the coating as follows:
1 part wheat bran
1 part oat fiber
1 part seasoning & dehydrated onion
mix and spread out on a plate

cut your chicken breasts pretty thin - into strips/nuggets
dip into a bowl of egg whites and roll in the "fiber batter"

brown on the stove and I like to then "toast" them in the oven for 10 minutes, but you could just cook them in the pan too. Walden farms bbq sauce for dipping and you just had some chicken nuggets - in fact my 6 year old told me they were better because she got to make them - kids love to make this kinda thing

amy13

03-16-2010, 08:36 PM

stuffed grilled chicken burgers (fatless & carbless)

first get your trimmed chicken breast meat and place it in the food processor along with the seasonings of choice. We used chives, garlic and onion powder.

Next step is to make 2-3 oz patties - as thin as possible. Lay them out on a platter and "fill" with the centers of choice.
We used 1 slice of fat free cheddar, grilled onions, a drop of mustard and walden farms ketchup. The possibilities are endless though! Next time we are thinking to use sliced pickled jalepenos with fat free jack.

Next make the "lids" with the 2-3 oz chicken patty to match (will make a 4-6 oz burger) and squeeze the edges together to seal the toppings in.

jompao

03-23-2010, 02:00 PM

Why do people think that lowfat is healthy? I would say it's quite unhealthy to eat so lean and for sure nothing that will assist in building muscle.

mshrdbdy

03-24-2010, 03:30 PM

stuffed grilled chicken burgers (fatless & carbless)

first get your trimmed chicken breast meat and place it in the food processor along with the seasonings of choice. We used chives, garlic and onion powder.

Next step is to make 2-3 oz patties - as thin as possible. Lay them out on a platter and "fill" with the centers of choice.
We used 1 slice of fat free cheddar, grilled onions, a drop of mustard and walden farms ketchup. The possibilities are endless though! Next time we are thinking to use sliced pickled jalepenos with fat free jack.

Next make the "lids" with the 2-3 oz chicken patty to match (will make a 4-6 oz burger) and squeeze the edges together to seal the toppings in.

Both of your recipes are right up my alley! I eat wheat bran and oat fiber every day! Can't wait to incorporate the chicken in the mix! And I think my boyfriend will really like the stuffed burgers. Thanks for posting Amy!

amy13

03-24-2010, 03:31 PM

so glad you like them - I'm an oat fiber "junkie" lol
... and phusk and wheat bran too lol

mshrdbdy

03-24-2010, 06:01 PM

so glad you like them - I'm an oat fiber "junkie" lol
... and phusk and wheat bran too lol

Outta curiosity, where do you get your oat fiber from? I've been ordering it from Netrition.com

amy13

03-24-2010, 06:10 PM

yes - that's where I get mine too. I get the wheat bran from a local Henry's Market. Phusk from netrition too.

I make every thing with it - pizza crust - to frostings!!!

mshrdbdy

03-24-2010, 06:42 PM

yes - that's where I get mine too. I get the wheat bran from a local Henry's Market. Phusk from netrition too.

I make every thing with it - pizza crust - to frostings!!!

Me too.. It makes EVERYTHING better! lol

mshrdbdy

03-24-2010, 06:49 PM

I'd so love it if you posted some more recipes.. Frosting? Crust?? What else girl?! Share please!!

D_T

03-27-2010, 09:46 PM

Why do people think that lowfat is healthy? I would say it's quite unhealthy to eat so lean and for sure nothing that will assist in building muscle.
Have you considered that some people want to lose weight eating food that tastes good?

jompao

04-02-2010, 06:37 PM

Have you considered that some people want to lose weight eating food that tastes good?

Did you consider that this is no problem by reducing your carb intake and having more proteins and fats? Nothing magical about fats just more calories per gram, but it makes you feel full sooner. Dropping fats and having carbs will stimulate your apetite and you will eat more food.

It is the very problem with light foods, they take away fats and add carbs for taste and people eat plenty of light foods ans keep getting fatter...

Directions:
In a sauté pan, heat the extra virgin olive oil over a medium flame. Add the scallions and garlic. Mix well, cooking till both are slightly golden. Add the asparagus, zucchini and bell peppers. Mix well. Add the salt and pepper, then the chicken broth. Cook for about two minutes then add the couscous. Cover and cook for about five more minutes over medium heat. The veggies should be cooked, though still firm. Add the chicken to the mixture, mix well and serve.
Serves one.

Combine first 6 ingredients in a large bowl, and shape into 5 meatballs.
Lightly spray pot with cooking spray or mac oil, and sautee the ginger and garlic. Add each meatball and brown.
Add the next 4 ingredients and bring to a simmer. Arrange the Nappa Cabbage leaves on top of the meatballs and simmer for 25 min or until the meatballs are cooked through.

Directions:
Heat the olive oil and garlic in a large skillet over medium heat. Rub one side of each piece of chicken with the seasonings. Place the chicken seasoned side down in a skillet and cook for three minutes. Reduce heat to medium-low and turn the chicken over. Add the tomatoes, bay leaves and beans. Cover and let simmer for 10 minutes. Remove from heat. Remove the bay leaves. Toss with toasted pine nuts before serving.

To toast the pine nuts, simply place them on a baking sheet in the oven at 300°F for about five minutes. Though they are not a great fat (cashews and almonds are better), they do add to this recipe. Don’t be afraid to substitute them for a better quality fat if necessary.

To spruce up the recipe for a heartier meal, add brown rice. Simply steam or boil the rice and place the chicken and beans on top.

Directions:
Combine all marinade ingredients in a reusable bag. Add the chicken fillets & seal the bag. Refrigerate for 2-6 hours. Preheat grill, & then cook the chicken fillets for approximately 4-5 minutes per side. Goes well with any potato, brown rice, or serve with your favorite salad.

Split the garlic clove down the middle and remove the little sprout which extends from the center out to the stem and smash the clove with the broad side of a knife. In a salad bowel, combine the smashed garlic clove and the salt. Using the back of spoon, grind the garlic into the slat until the garlic is a smooth paste. Add the anchovies and continue the same until those are pulverized as well. Add the olive oil, vinegar, lime juice, and the mustard. Using a wire whisk, combine the ingredients until all are incorporated. Add the lettuce and the Parmesan cheese and toss well. Divide into 4 salad bowels and top with a sliced grilled chicken breast.

Spread half of the beans in a thin layer over the bottom of a large oven proof plate. Spread half of the chicken, half the remaining beans, half of the cheese, and half of the chilies evenly over the chips. Pile on the remaining chips and distribute the remaining ingredients on top of the chips. Bake in a 400 degree oven for twenty minutes or until the cheese has melted and begins to brown. Remove from the oven and spoon the sour cream on top.

Split the garlic clove down the middle and remove the little sprout which extends from the center out to the stem and smash the clove with the broad side of a knife. In a salad bowel, combine the smashed garlic clove and the salt. Using the back of spoon, grind the garlic into the slat until the garlic is a smooth paste. Add the anchovies and continue the same until those are pulverized as well. Add the olive oil, vinegar, lime juice, and the mustard. Using a wire whisk, combine the ingredients until all are incorporated. Add the lettuce and the Parmesan cheese and toss well. Divide into 4 salad bowels and top with a sliced grilled chicken breast.

Spread half of the beans in a thin layer over the bottom of a large oven proof plate. Spread half of the chicken, half the remaining beans, half of the cheese, and half of the chilies evenly over the chips. Pile on the remaining chips and distribute the remaining ingredients on top of the chips. Bake in a 400 degree oven for twenty minutes or until the cheese has melted and begins to brown. Remove from the oven and spoon the sour cream on top.

Directions:
Mix all the ingredients for the marinade in a medium bowl. Place the chicken breast in the marinade. Leave it in for as long as you desire, but 15 to 20 minutes is sufficient. The base of this marinade is balsamic vinegar, which penetrates the meat quickly. Heat grill and place the chicken breast on it. In a sauté pan, heat 1/2 tablespoon of extra virgin olive oil over medium heat. This should take 15 seconds. Place the chopped garlic in the pan, wait about 10 seconds and add the spinach and quickly add the chicken stock. Cover the sauté pan for a minute then add the spices. Mix and cook for another minute or two. Spinach is then ready. Place it is in serving dish and place the grilled chicken breast on top of it. Place the roasted red peppers either on top of the chicken or alongside. Serving the peppers cold will make for a nice contrast of tastes. Pour the liquid from the spinach over everything. One chicken breast is about 30 grams of protein.

yeah bro, it is very simple, if I can grill, anyone can, we have two BBers and two athletic healthy kids in the house so we eat alot of chicken and cook in bulk. Sams Club chicken keeps really well and stays juicy even when reheated.

Preparation:
Combine all ingredients except chicken in heavy-duty zip-lock food storage bag. Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
When ready to cook, prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with marinade, until chicken is thoroughly cooked. Discard remaining marinade. Serves 4

just wanna say, i just made this chicken and it is UNREAL! TRY IT! :yep:

gainbigmuscles

05-15-2011, 03:29 AM

Excellent recipes guys, thanks for sharing!!

Hit-Girl

05-15-2011, 03:48 AM

New to this topic. I find that if I get the breast packs like 3 to a pack around 2 pounds. I season them with a chicken rub then get the plastic wrap, and beat them flat about a 1/2 inch thick and grill. I find a consistent size, and thickness gets the best taste. It cooks fast enough that it does not dry out.

Take the left-over grilled chicken, and dice. Heat for 3-4 minutes, over medium-high heat, in a pan with extra virgin olive oil, couple teaspoons of lime juice (to taste), and lemon pepper. The idea is to just take the chill out of the left-over chicken. It is already cooked, so no need to worry about "cooking".

For the wraps, use whichever you prefer. I mix it up between corn/flour, and use a lot of the sundried tomato or spinach tortillas. And I will make 2-3 wraps depending on my hunger and caloric needs for that day.

Recipe 1: - Mediterranean Wraps:
Spread hummus on the wraps, and then add the diced chicken. Roll into a burrito style wraps - use tooth picks to hold together if overfilled/necessary